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Fresh from the cow: Grandmother Wood’s homemade ice cream

June 29, 2017

On long, hot summer days, at family celebrations and on national holidays, there’s nothing better than finishing off the day with fresh-from-the-cow, homemade ice cream.

Alltech territory sales manager Scott Holloway, who grew up in Bowie, Texas, has fond memories of his great-grandmother Ineta Wood’s ice cream, made fresh with milk from their family dairy. Scott’s family continues to use Grandmother Wood’s recipe for every summer holiday celebration, from Memorial Day to the Fourth of July to Labor Day, and especially for family birthdays. Even friends of the family expect it to be at every gathering!

“I remember, growing up, my mother making it, and the sound of the electric freezer running in the kitchen,” said Scott. “The best part is licking the paddle after the ice cream is frozen. Now my kids enjoy doing that, just as I did.”

Today, the Holloways have an old White Mountain hand-crank freezer that makes the magic happen. He says it’s fun to use, even though it’s hard work, and the end result of  rich, creamy ice cream is worth the effort. Over the years, the family has experimented with delicious changes on the basic recipe. Scott’s favorite flavor is chocolate, although his grandmother, Grandma Kay, makes an excellent Butterfinger recipe that is a family favorite.

Scott says that the best part about the ice cream was always the fresh milk used from their own family dairy herd. His grandfather started the dairy in 1971, when they milked about 150 Brown Swiss and Holstein cows. Scott’s father and Scott himself both came back and worked at the dairy, too, until they sold in 2014. Now they enjoy the family’s ice cream recipe using store-bought milk, but they cherish the special memories of when the milk came from their own cows.


Grandmother Wood’s Homemade Ice Cream

You’ll need an ice cream freezer with a 1-gallon freezer can for this recipe.

4 eggs

2 cups sugar

3 tablespoons flour

Dash of salt

1 quart whipping cream

1 tablespoon vanilla extract

Milk (about 2/3 gallon)


Mix 1 cup of sugar, flour and salt in a microwave-safe bowl. Whisk about 1 quart of milk into sugar mixture. Microwave for 3 minutes, then whisk. Microwave again for about 2 minutes.

While cooking sugar mixture, beat eggs in a separate bowl. Beat ½ cup of hot mixture into eggs and then quickly beat eggs into the rest of the hot mixture. Microwave 3–4 minutes.

Chill in refrigerator.

Once chilled, place in a large mixing bowl. Mix in the remaining cup of sugar and vanilla extract, then add whipping cream. Stir in milk to fill bowl. Pour ice cream mixture into freezer can and add more milk until can is filled. Freeze according to freezer instructions.


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